Procedures

1

Preheat the oven to 375°F. Lightly grease two cookie sheets.

2

Mix the sourdough, 1 cup water, the sugar, oil, egg, and salt in a large bowl. Add the flour, 1 cup at a time, until the dough becomes too stiff to stir. Turn out onto a lightly floured surface and knead until smooth, adding additional flour as necessary.

3

Form the dough into a ball and place it in a greased bowl. Turn the dough once to coat lightly, and place a clean cotton cloth over the bowl. Let the dough rise until doubled in size.

4

Once the dough has risen, punch it down and then let it rest for 15 minutes.

5

Pinch off pieces about the size of golf balls, shape, smooth, and flatten until each is about 3/4-inch thick. Place the buns 2 inches apart on cookie sheets and let them rise until almost the desired size.

6

Bake until the edges and tops are golden brown, 15 to 20 minutes.

7

Sourdough Starter No.1 "Yogi"

8

Whisk together the water and yogurt, then add the 2 cups flour and the dry milk powder, blending until smooth. Transfer the mixture to a 1-quart bowl, ceramic crock, or plastic container. Cover with a double thickness of cheesecloth and let stand in a draft-free spot indoors for 48 hours. When it bubbles and a gray or yellow liquid forms on the top, stir it back in. (If the liquid is red or green, throw the starter away and start over.)

9

After stirring back the liquid for 2 days, add 1 cup flour to feed the starter.

10

Sourdough Started No. 2 "Cheater": If you are impatient, or you have no fermentation after 2 days, be a "Cheater" and add a pinch of active dry yeast on the second day.

Previewing your comment:

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.